Dutch Apple Pie
This dutch apple pie is hands down my favorite apple pie. It’s packed with tons of apples and just the right amount of crispy, nutty, sweet topping.
After a big Thanksgiving meal with juicy smoked turkey and our jellied cranberry sauce, it’s time for dessert. This dutch apple pie is a classic pie that hits the spot! And if you’re looking to add another fruit pie to your table, our mixed berry pie is one of the best.
Why This Recipe Works
- Not Runny. This recipe has a few tricks for avoiding a runny, watery filling.
- Perfect Sweetness If you use half sour and half sweet apples, you don’t need as much added sugar.
Ingredients
Butter: Choose a high quality butter for this recipe.
Apples: A combination of apples works best for apple pie. Pick a firm, sour variety and a sweet variety. Common grocery store varieties that you could use are Braeburn and Granny Smith. I personally used local apples and put in Golden Delicious and Evercrisp. The better your apples taste the better the pie will be!
Flour – I use all purpose flour in this recipe. Any pastry flour will work as well.
Pecans – Pecans are optional but if you are a nut person, you’ll love them in this recipe! You can also substitute walnuts.
Lemon Juice – Fresh lemon juice is preferred but you can use canned lemon juice if you’re in a pinch!
How to Make Dutch Apple Pie | Step By Step
STEP 1: Make our easy pie dough and chill for 1 hour. Then prepare the pie crust by rolling it out to fit your pie pan and crimping the edges.
STEP 2: Peel and core the apples, then cut into slices. Cut those slices into quarters.
STEP 3:
In a saucepan, melt the butter. Then in a separate small bowl, mix together flour, water, and lemon juice. Pour this mixture into the saucepan with the melted butter along with sugar, salt, and cinnamon. Whisk together and cook until thickened.
STEP 4: Fold in the apples and cook on medium heat for 2 minutes, stirring constantly. Remove from heat. Let it come back to room temperature before pouring in the pie.
STEP 6: Pour into the prepared pie crust.
STEP 7: In a small bowl, prepare the crumb topping by mixing flour, brown sugar, salt, butter, vanilla and chopped pecans (optional).
STEP 8: Pour the crumb topping over the apple filling.
STEP 9: Bake at 425ºF for 15 minutes then 350ºF for 35-45 minutes.
Frequently Asked Questions
Avoid using Gala, Jonathon, Jonagold, and McIntosh apples in apple pie. They turn into mush when cooked. That’s good news if your making applesauce but not so great in an apple pie.
Tips & Tricks
- Make Ahead. Make the crumb topping and the pie crust 3 days ahead of time and store in individual airtight containers or ziplock bags in the refrigerator until you’re ready to assemble the pie.
- Slice Apples Evenly. Slice your apples as evenly as possible so that they cook at the same rate. That way you avoid squishy apples and hard apples in the same pie! We like to use an apple peeler corer slicer to make it fast and easy.
- Slide a parchment covered baking tray under the pie to prevent spills inside your oven!
If you made this Dutch Apple Pie recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Dutch Apple Pie
Ingredients
For the Filling
- 8 (2½-3lbs) apples Pick a combination of apples that are sour and sweet, for example, Granny Smith and Braeburn.
- 2 tablespoons (1 oz) butter melted
- ¼ cup flour
- 1 tablespoon lemon juice fresh
- ½ cup water
- ¼ cup sugar
- ¼ teaspoons salt
- 1 teaspoon cinnamon
Crumble Topping
- 1 ¼ cup flour
- ⅔ cup light brown sugar
- ¼ teaspoon salt
- ½ cup pecans chopped (optional)
- ½ cup (4 oz) butter 1 stick, melted
- 1 teaspoon vanilla
Pie Crust
- 1 pie crust unbaked
Instructions
- Make our easy pie dough and chill for 1 hour. Then prepare a pie crust by rolling it out to fit your pie pan. Crimp the edges of the pie crust.
- Peel and core the apples, then cut into slices. Cut those slices into quarters.
- In a saucepan, melt the butter. Then in a separate small bowl, mix together flour, water, and lemon juice. Pour the mixture into the saucepan with the melted butter along with sugar, salt, and cinnamon. Whisk together and cook until thickened.
- Fold in the apples and cook on medium heat for 2 minutes, stirring constantly. Remove from heat. Let it come back to room temperature before pouring in the pie.
- Pour apple filling mixture into the prepared pie crust.
- In a small bowl, prepare the crumb topping by mixing flour, brown sugar, salt, butter, vanilla and pecans (optional).
- Pour the crumb topping over the apple filling.
- Bake at 425ºF for 15 minutes then 350ºF for 35-45 mins.
Notes
- Make Ahead. Make the crumb topping and the pie crust 3 days ahead of time and store in individual airtight containers or ziplock bags in the refrigerator until you’re ready to assemble the pie.
- Slice Apples Evenly. Slice your apples as evenly as possible so that they cook at the same rate. That way you avoid squishy apples and hard apples in the same pie! We like to use an apple peeler corer slicer to make it fast and easy.
- Slide a parchment covered baking tray under the pie to prevent spills inside your oven!
- Apple varieties. I personally have access to local apples and more variety than the grocery store. If you have access to Golden Delicious apples they are a good choice too for a sweet variety. Avoid Gala, McIntosh, and Jonathan apples, they turn to mush when cooked.
